|Yogurt - Dehydrator
|6 Quarts Plain Yogurt:
6 Qts 2% low fat or skim milk
3 cups instant non-fat dry milk
1 1/3 cup plain yogurt, room temperature
6 (1 quart each) freezer containers or other similar containers with the same height and volume
6 Nesco/American Harvest® Convert-A-Trays
1½ Quarts Plain Yogurt:
1 Qt + 2 cups 2% low-fat or skim milk
¾ cup instant non-fat dry milk
1/3 cup plain yogurt, room temperature
5 (¾ pint) freezer containers or similar containers
2 Nesco/American Harvest® Convert-A-Trays
Rinse a saucepan or kettle (depending on the amount of yogurt you are making) with water to prevent milk from sticking (or use a glass container in a microwave oven).
Pour in 2% milk, add dry milk and stir until dissolved. Attach thermometer and heat milk over low heat to 190º - 210º (88 - 100 degrees C). If heating in a microwave oven, use medium power, checking temperature every two minutes. Remove from heat and cool to 110º (43 degrees C). Remove protein film from top of milk and discard.
In a small bowl, stir yogurt until creamy. Mix about ½ cup warm milk into yogurt. Stir until smooth.
Add yogurt-milk mixture to remaining milk and stir. Pour into containers and cover with lids.
Place containers on Nesco/American Harvest® Convert-A-Trays and add as many accessory trays as needed. Make sure the containers are sitting on a tray and not on the actual base of the dehydrator.
Incubate 3-6 hours at the lowest temperature setting on your dehydrator. Do not disturb during incubation. After 3 hours, gently shake mixture to see if it is firm. If not firm, let incubate 1 more hour and check again.
As soon as the yogurt begins to set, chill in refrigerator. For a thicker yogurt, place several layers of white paper towels on top of chilled yogurt to absorb moisture.
Store in refrigerator. Add fruit prior to serving if desired.